SUSHI - PowerPoint Presentation

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SUSHISlide2

SUSHI AND SASHIMI

Sushi

- ready-to-eat cooked rice that has been acidified with vinegar solutions formed with raw or cooked fish and other

seafood,

fresh chopped vegetables, pickles, tofu, etc.

Sashimi

- thin slices or slabs of raw fish that are presented ready-to-eat.Slide3
Slide4

Salmon- Sake

Pink

Meat is rich, oily and semi-soft texture

There are white fatty bands- more white- more salmon flavor

High in Omega 3 fatty acids

100 gm = 20 gm protein, 12 gm fat, 180 caloriesSlide5

Tuna- Maguro

Maguro

means Tuna

Ahi

Tuna- also known as

Yellowfin

tuna-RUBY in color

Blue Fin Tuna (black diamond tuna)- RED in color

Healthiest choice among sushi fish

4-oz = 120 calories, 1 gm fat, 27 gm protein

Subtle flavor, tender texture, robust taste, firm flesh, and minimal fatSlide6

Albacore Tuna-

Shiro

Maguro

-‘White Tuna’ by Japan

-Pale in color

-Mild flavor

-Less firm then yellow fin tuna

-High protein

-Low fat

-1oz serving: 7 gm protein, 2gm of fat, 50 caloriesSlide7

Escolar

- Super White Tuna

Snake mackerel,

not

a tuna

Melt in your mouth oily texture

Known as Butterfish

Rich buttery taste

Slightly meatier than

Ahi

Tuna

Often misrepresented as Albacore tuna, Atlantic cod, oil fish, grouper and sea bass

Higher in fat

3.5 oz serving = 14 gm fat, 187 calories, 18 gm proteinSlide8

Yellowtail- (

Buri- natural)(

Hamachi

- Farm Raised)

Relative of Tuna, but not Tuna

Amberjack, yellowtail amberjack and yellowtail

Buttery and delicate flavor

A fatty delicate fish raised specifically for sushi and sashimi in Japan.

“Affluent” fish

Relaxed, pampered environment promotes a fatty and delicate texture

Higher fat content and improved quality if farmed raised.Slide9

Freshwater Eel-

Unagi

High in oil and protein

Bold, rich taste, earthy

Eaten cooked, not raw

Difficult to make- often purchased prepared by a

Unagi

chef.

Often eaten with sweet basting eel sauce

In Japan- mythical energizing powers and aphrodisiac qualitiesSlide10

Mackerel (Saba)

Distinct oily flavor

Delicate fish often salt cured and rice vinegar rinsed. Often found pickled (

Shime

Saba)

Difficult to work with

Considered one of the healthier sushi fish- high in omega 3 and vitamin E.

1oz= 58 calories, 4 gm fat, 5 gm proteinSlide11

Jack Mackerel- Aji

Hard to find delicacy

Firm, savory flavor

Is oily and salty like Mackerel but texture is more firm like tuna.

Not a real Mackerel-more closely related to Pompano or Jack Fish

1

nigiri

piece= 52 calories, 2.5 gm of protein, and 1 gm fatSlide12

Red Snapper- Tai

Fresh, mild taste

Firmness similar to

ahi

tuna

turgid flesh, is very watery, and has a delicate sweet aroma

1

nigiri

piece= 41 calories, 3.4 gm of protein and fat is negligibleSlide13

Tilapia- Izumidai

Mild, refreshing flavor

Firm texture-similar to Tai

A white fish

Reasonably pricedSlide14

Other Meats

Shrimp sushi (

ebi

)

Sea Scallops (

hotategai

)

Octopus sushi (

tako

)

Soft Shelled crab

Sweet Shrimp (

amaebi

)

Squid sushi (

Ika

)

Imitation crabSlide15

Caviar and Roe

Masago

Orange-Smelt Roe- (Capelin Fish) Orange

Smelt Roe- Black

Smelt Roe- Red

Tabiko

- Flying Fish Roe-Orange

Ikura

-Alaskan Salmon CaviarSlide16

SuppliesSlide17

Sushi paper

Nori (seaweed) and Soy PAPERSlide18

Condiments

Wasabi

Pickled GingerSlide19

SaucesSlide20

RiceSlide21

RICE

PREPARATION OF SUSHI TRADITIONALLY OCCURS USING ROOM TEMPERATURE RICE. COOLING RICE SLOWLY WHILE ADDING

VINEGAR

ENHANCES FLAVOR AND ALLOWS FOR THE NECESSARY

CONSISTENCY

TO FORM THE SUSHI. Slide22

RICE

Acidification is only needed if the operator intends to leave the rice at room temperature—which is standard practice in making sushi

If rice will not be kept out of refrigeration, then the rice should be cooled using Food Code cooling parameter to 41

º

For kept above 135

º

F

ACIDIFICATON of rice using vinegar, salt and sugar to a pH of 4.1 but not to exceed 4.6. Various recipe exist.

A pH meter or other effective testing devise shall be used to determine is the pH is met for every batch madeSlide23

Acidifying RiceSlide24

Conduct the pH test within 30 minutes after acidification of the cooked rice and as often as necessary to assure a targeted pH of 4.1 and an equilibrium pH of 4.6.

Make a rice slurry by gathering a 1/4 cup sample of the cooked, acidified rice taken from various locations in the batch and add 3/4 cup of distilled water in a clear plastic or metal blend cup. Blend the slurry for approximately 20 seconds. Verify pH with a calibrated pH meter by placing the meter in the liquid of the slurry.Slide25

pH Meter

If the target pH is 4.1, two buffers for calibration should provide readings of 4.0 and 7.0. If the pH meter does not read the buffers correctly, make the necessary adjustment in the device according to the manufacturer’s instructions or replace the deviceSlide26

Record Keeping

HACCP

A HACCP plan must be developed and followed

if Rice is being acidified

Must have SOPs in place for training, sanitation and similar required pre-requisite programs

pH tests, letters of guarantee from suppliers shall be available and kept at the production site

HACCP log sheets, acidification log sheet, corrective action

documentation.

Shellstock identification shall be maintained for 90 days

Parasite destruction guarantees or documentation- 90 day retentionSlide27

Sushi Guidelines

Dedicated preparation

area- time or space

No bare hand contact

Approved sources of ingredients

Parasitic Hazard

Control*

Histamine producing

fish*

shall have documentation provided from the supplier that temperature control have been met from harvest through delivery to prevent decomposition and thus histamine production. Slide28

Sushi Guidelines

Cut veggies

should

be refrigerated

Bamboo mats shall be wrapped in plastic wrap and re-wrapped ever 4

hrs

Knives, cutting boards and other equipment in contact with PHF foods- cleaned and sanitized every 4 hours.

Consumer Advisory:

must be provided according to code for products with raw animal foods. Slide29

Parasite destruction

Frozen & stored at -4°F or below- 7 days

Frozen to -31°F until solid & stored at -31°F or below for at least 15 hours

Frozen to -31°F until solid & stored at -4°F or below for at least 24 hours

EXEMPT:

Molluscan

Shellfish

Scallops with only abductor muscle

Tuna

spp

-

Fish and Fisheries Products Hazards and Control Guidance

(

yellowfin

,

bluefin

,

Bigeye

)

Aquacultured

fish, such as Salmon that:

Open waters-raised in net pens or raised in land-based operations (ponds, tanks) AND are fed formulated feed that contains no live parasites that could infect fishSlide30

Histamine producers

Some species of fish have been implicated in histamine poisoning. These are

scrombriod

toxin-forming species as defined in 21 CFR 123.3(m) as meaning bluefish, mahi-mahi, tuna, and other fish (not necessarily all in the

Scrombriae

family) in which high levels of histamine can be produced when exposed to elevated temperatures.

Fish and Fisheries Products Hazards and Control Guidance

http://www.fda.gov/food/guidancecomplianceregulatoryinformation/guidancedocuments/seafood/fishandfisheriesproductshazardsandcontrolsguide/default.htmSlide31

Labeling- if packaged

Labels shall comply with 21 CFR Part

101 and

the

Food

Code

if

packaged.

Shelf life (date marking) if held for

24

hrs or

greater

Consumer Advisory on packaged productsSlide32

NIATIMORI

JAPANESE CUISINE

AT ITS FINESTSlide33

NIATIMORI

AT IS “NIATIMORI?”

Japanese tradition to fine dining

Female or male body

presentation

Add a little sushi and other delectable

And what do you get?Slide34

NIATIMORISlide35

NIATIMORI – IS:

Well-accepted-practiced tradition in Japan;

Recognized as an art form in Japan;

Part of the Geisha culture dating back hundreds of years.

Based on: sushi is made to delight the eyes and the palate. 

Sushi making is an art form and an artful presentation is goal.Slide36

NIATIMORISlide37

NIATIMORI

What are the public health requirements?

No contamination of RTE foods;

No bare ….contact with RTE foods;

Time as a Public Health Control

Single Use or multi-use utensils

Discard what is not consumed in 4/6 hours

Others?Slide38

Enjoy!

http://www.sushiencyclopedia.com

http://www.sushinut.com/Slide39

QUESTIONS?